8 oz stale, dense, french bread
4 tbsp butter, softened
1/2 cup dried cherries or raisins
3 large eggs
2/3 cup plus 2 tb sugar
4 tsp vanilla extract
1/2 tsp almond extract
1 pinch salt
4 cup milk, heated
1/4 tsp cinnamon
Directions
Slice bread 1/2" thick. Butter 1 side of each slice.
Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread,
buttered side up, in single layer in dish. Sprinkle with cherries or
raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup
sugar and vanilla and almond extracts, and salt in bowl. Whisk in hot
milk. Pour custard over bread.
Press bread into custard. Let stand 30 minutes.
Press again. Preat oven to 350 degrees. Place baking dish in larger
baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle
over pudding. Pour boiling water in large pan halfway up side of
dish. Bake 45 to 50 minutes until golden. Serve warm with cream.
Servings: 1 servings
Bread Pudding Made With French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; French
The History of Recipes
Transcribed cooking instructions as an idea can be found back into the distant past, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these old cook books were just basic hieroglyphic instructions for meal preparation.
Progressing into Roman times 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient cooks used a wide range of spices, including some that we all recognise such as thyme, mint and asafoetida. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were in high demand, as a result of more people being able to read, people having increased leisure time and disposable income. |
We hope you enjoy this Bread Pudding Made With French Bread recipe.
